This recipe will yield three dozen cookies depending on how big you like them!  Because they are full of good things, they are quite filling.  If you don’t like walnuts or coconut you may leave them out.  The end result will not be any less delicious.  The ingredients in section ONE are optional.  Add other things that you like or remove ones you do not like.  Please read entire recipe before you begin.

preheat oven to 350
prepare two cookie sheets with parchment paper

Section ONE: In a large bowl

1/2 cup toasted walnuts chopped
1/2 cup toasted almonds chopped,  1/4 cup sunflower seeds,  1/4 cup pumpkin seeds
**to toast the nuts, place them on a dry cookie sheet in a single  and put them into oven for ten minutes. or until slightly toasted.   Add the nuts to the following ingredients.
1/2 cup dried cranberries
1/2 cup currants or sultana raisins.  I prefer sultanas to the dark Thompson raisins in baking.
3/4 cup flaked unsweetened coconut
1/4 cup finely chopped dried apricots

Section TWO:  (saucepan)

One cup cooking dates, pitted
1/2 cup butter
1/3 cup avocado oil
1 cup honey
2 tsp. pure vanilla extract

Set these ingredients aside.  They will be added later(1 1/2  tsp. baking soda,  2 eggs) 1 cup smooth natural peanut butter

Add the following ingredients to the large bowl (section ONE)
1 1/3 cups large flake oats
1 1/2 cups whole grain flour (you may also use all purpose flour) These cookies can be made without flour.  You will need to add  steel cut oats to replace flour.
1 tsp. cinnamon
1/2 tsp. cloves, 1/2 tsp. salt

In Saucepan:
on medium heat cook dates until they are very soft. You can use a spoon to press them.   Remove from heat and stir in: room temperature butter, oil, honey and vanilla  and peanut butter (set aside and allow to cool for ten minutes.

the liquid should be almost room temperature but still slightly warm after ten minutes.  Break the two eggs into a bowl or measuring cup and whisk.  Add baking soda and stir into date mixture.  Add date mixture to dry ingredients and stir VERY well to incorporate everything.

If you like chocolate chips in your breakfast cookies, as I do, add one cup semi sweet chips into the cookie mixture now.

By heaping tablespoon or medium cookie scoop, drop onto prepared cookie sheets and leave two inches between each cookie
if you like, you can press the cookies slightly but it isn’t necessary

Bake for eight to ten minutes or until golden.

Allow to cool ~ if you can.

These are seriously delicious and nutritious.